The taste of marinara sauce made with fresh tomatoes is divine. Finding the time to peel and seed the required tomatoes can be enough to make you buy a jar! I decided to try a new approach which eliminated these tedious steps. The first time I made this, I turned around and bought more tomatoes the very next day so I would have plenty to freeze.
I recommend plum or Roma tomatoes for this recipe as they have fewer seeds than other varieties. In lieu of the traditional herbs, I use pesto (click HERE for my Asiago Pesto Spread recipe) to flavor this sauce. Mouth-watering on pasta, this sauce is perfect on pizza as well!
You gotta love it when something so easy is so delicious!
- 1 1/2 pounds plum tomatoes
- 3-4 garlic cloves, minced
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt and freshly ground pepper to taste
- 3 tablespoons olive oil
- 1 tablespoon pesto (I use my Asiago Pesto Spread)
- 1/2 teaspoon sugar
- In a food processor, combine the tomatoes, garlic, vinegar, salt and pepper; process until smooth.
- Transfer the mixture to a saucepan and stir in the olive oil.
- Bring to a boil, then reduce heat and simmer until thickened, about 30 minutes.
- Stir in the pesto and sugar and simmer for another 2-3 minutes.
This recipe was shared with Mandy’s Recipe Box.